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Pumpkin Spice Cookies

Photo Credit
Becky Luigart-Stayner
Ken Haedrich
Yield
Makes about 30 cookies.
Category
Cookies and Bars
Course
Desserts
Preparation Method
Bake
Sources
The Old Farmer's Almanac Everyday Baking
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Soft and fragrant, our Pumpkin Spice Cookies are wonderful “as is” or with the cream cheese filling.

See the variation below. Make the cookies slightly smaller if you plan to fill them.

This recipe comes courtesy of The Old Farmer’s Almanac Everyday Baking Cookbook. Click here to browse our Almanac cookbooks!

Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup packed light-brown sugar
1 large egg plus 1 egg yolk, at room temperature
1/2 cup mashed or canned pumpkin
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
Instructions

Using an electric mixer, cream the butter, gradually adding the sugars. Beat in the egg and yolk, pumpkin, and vanilla. Sift the flours, baking powder, baking soda, salt, and spices into a separate bowl. Stir the dry ingredients into the creamed mixture, a third at a time, until evenly mixed. Cover the dough and refrigerate for 1 hour.

Preheat the oven to 350°F. Lightly butter two large baking sheets or line them with parchment paper. With lightly floured hands, roll the dough into 1-1/2-inch-diameter balls and place them on the baking sheets, leaving about 2 inches in between. Bake one sheet at a time on the center oven rack for 16 to 17 minutes. When done, the tops will be dome-shape and yield slightly to light finger pressure. Cool the cookies on the baking sheet for 2 minutes, then transfer them to a rack to cool completely.

Variation: Pumpkin Spice Cookie Filling

Ingredients
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
Instructions

Using an electric mixer, cream the cream cheese, gradually beating in the sugar. Add the vanilla and lemon extracts. Beat until smooth. Refrigerate until needed. When the cookies have cooled completely, spread the flat side with some of the filling and press the flat side of a second cookie onto the filling to make a sandwich.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich
 

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Comments

NanaG (not verified)

9 years 2 months ago

what's wheat pastry flour???

Wheat pastry flour is a low-protein flour that is made from whole grains. You can substitute using 1/2 cup cake flour plus 1/2 cup whole wheat flour.

Can you just use flour instead of whole wheat flour which according to Editor's note for substitution still requires cake flour and whole wheat flour ... not really a substitute.

Charlene Anne (not verified)

11 years 1 month ago

A friend recently brought me these cookies with cranberry's and walnuts in them. And although she used all regular flour (no whole wheat) they were outstanding.

sue r. (not verified)

12 years 1 month ago

That sounds soo good, I'm going to try to make it with stevia instead of sugar. And fat free cream cheese. Thank You

How does Stevia work in this type of baking? I have several recipes that haven't worked. The way sugar acts was important to the outcome (example:no bake cookies)

I made these cookies last week and everyone in my family fell in love.They are easy to bake,and stay fresh and moist.I am replacing my holiday pumpkin pie with this recipe.My family insisted!! Thank-you Old Farmers Almanac for the wonderful recipes.